Dutch Baby Pancake with Lemon and Blackberries

This spectacular puffy breakfast pancake comes to the table as soon as it is out of the oven. It’s perfect with some fruit and drizzle of jam.

Scrumptious! I’m starting off Brunch Month on TaraTeaspoon.com with this spectacular German Pancake (Dutch Baby). This pancake is one of the simplest dishes to prepare and one of the most impressive to serve.

A German Pancake is a cross between a soufflé and an omelet – it is a light, airy pancake with sides. It also gets puffed (this egg mixture billows up to unbelievable heights) and crispy around the edges while retaining a pancake-like tenderness in the middle.

The sides of the pancake rise high above edges of the pan, creating that light, puffy crust with a tender, custard-like middle. It’s also know as Bismarck Pancake, Dutch Puff Pancake, and also David Eyre’s Pancake.

A Dutch baby pancake is normally served for breakfast. It is derived from the German Pfannkuchen. Since the center is just a bit custardy, you can serve it with some fresh berries, lemon juice and confectioners’ sugar and be set. I like to drizzle a little jam or syrup on top as well. That’s just my style.